6 chicken breast (cut to size you prefer)
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
4 tsp. paprika
4 tsp. celery salt
4 cloves garlic, finely chopped
4 tsp. salt (or less if preferred)
1/2 tsp. pepper
1 pkg.Pepperidge Farm stuffing mix
1/2 c. butter + 1/2 c. shortening, melted

Combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add the chicken. Make sure each piece is coated. Cover and refrigerate overnight.

Next day, preheat oven to 350 degrees. Remove chicken from sour cream mixture and roll in crumbs, coating evenly. Arrange in single layer in shallow pan. Spoon half of butter mixture over chicken and bake, uncovered 45 minutes. Then spoon rest of butter mixture over chicken. Bake 10 to 15 minutes longer or until chicken is tender and lightly browned.